Directions
Ingredients
For Sweet Curd
- Curd – 3 cups
- Sugar – 5 tbsp
- Sendha Namak – a pinch
Green Chutney
- Coriander leaves – 2cups
- Mint Leaves – 1cup
- Anardana – 2tbsp
- Sendha namak
- Roasted Cumin – 2tsp
- Pepper powder – ½ tsp
- Ice cubes – few
- Water – ½ cup
For Khatti Meethi Chutney
- Water – 3cups
- Anardana powder – ½ cup
- Ginger grated – 1tsp
- Roasted cumin pounded – 1tbsp
- Sendha Namak – to taste
- Black pepper powder – ½ tsp
- Gur grated – ½ cup
For vada
- Potato (boiled & Mashed) – 2cups
- Samak chawal (soaked) – 2tbsp (optional)
- Sabudana (soaked for 4 hrs) – 1 cup
- Coriander chopped – handful
- Green chilli chopped – 2tsp
- Ginger chopped – 2tsp
- Pepper powder – ½ tsp
- Sendha namak
- Oil – for frying
Steps
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1
Done
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For Sweet curdMix together curd, sugar and salt. whisk and keep aside |
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2
Done
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For Green ChutneyMix all the ingredients and grind it to a paste. Pour in a bowl and serve. |
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3
Done
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For Khatti Methi ChutneyMix all the ingredients and bring to a boil, lower heat and cook for 10 mins. Once it thickens a but remove and strain it. What ever is left in the strainer put it in a blender along with some of the strained chutney and grind it. Strain again and serve. |
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4
Done
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For vadaMash the boiled potatoes to make sure there are no lumps. Crush the soaked samak chawal with hands to mash them up a bit. Mix together potato, samak chawal, soaked & drained sabudana, coriander, green chilli, ginger, pepper powder and sendha namak. |
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5
Done
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Mix them well and divide into small balls. Using your thumb give a depression in the centre so that they resemble like a vada or a doughnut. Heat oil in a kadai and deep fry them till golden brown. |
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6
Done
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Remove to a plate with an absorbent paper. Let them cool a bit an then place them in a bowl. Pout chilled sweet curd, both chutney and serve. You can garnish it with roasted cumin, pomegranate and coriander as well. |
